Slow Cooker Poached Salmon with Beurre Blanc

by

Octopus Publishing

POSTED Fri, July 19, 2019

Serves

4

Total Time

145 MINS

Calories

401

Tender flakes of slow-cooked salmon in a rich, buttery sauce. Serve with baby potatoes and a simple salad for a light but indulgent treat.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)sliced

  • Lemon icon
    Lemon

    ½ (about 29 g)sliced

  • Fresh chives icon
    Fresh chives

    3 tablespoons (about 9 g)finely chopped

  • Lemon icon
    Lemon

    as neededsliced

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Salmon filet icon
    Salmon filet

    454 g (about 3 ⅓)

  • Dry white wine icon
    Dry white wine

    1 cup (about 240 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Fish stock icon
    Fish stock

    1 ¼ cups (about 300 g)

  • Butter icon
    Butter

    ½ cup (about 100.8 g)

    METHOD


  • 1. Get a clean slow cooker bowl
  • 2. Grease
  • 3. Line with foil
  • 4. Add onion, lemon and bay leaves to the slow cooker bowl
  • 5. Add salmon filet to the slow cooker bowl skin side down
  • 6. Add salt & pepper and lemon to the slow cooker bowl
  • 7. Add dry white wine to a clean saucepan
  • 8. Add fish stock to the saucepan
  • 9. Bring stock mixture to a boil
  • 10. Transfer stock mixture to slow cooker bowl
  • 11. Cover
  • 12. Cook - 2 hr, low heat
  • 13. Lift carefully out of the pot, using the foil strap, draining off the liquid
  • 14. Set aside
  • 15. Strain content of slow cooker bowl into saucepan
  • 16. Boil quickly - 5 min
  • 17. Add butter to the saucepan bit by bit
  • 18. Whisk in until creamy
  • 19. Stir in fresh chives to the saucepan
  • 20. Serve
  • 21. Drizzle sauce over fish
  • 22. Garnish with lemon

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